Forbes: Why We All Talk About McDonald's

"...They’re selling a sort of vestigial connection to what seemed like an easier, simpler past. The problem is, their business model is on shaky ground and their food just isn’t any good. Oh, and their timing is just awful. When they tell us they’re phasing the antibiotics out of their chicken we get to wonder why it’s still there. When they say they’re raising wages by a buck for the small percentage of company owned locations we wonder why we’re supporting so many of their employees with welfare and food stamps. When they say a new burger will be sirloin we wonder ‘of what?’ "

Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.

Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.